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Chickpea Vegan Curry

Vegan Chickpea Curry Recipe

Kimberly Snyder
5 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 large servings

Ingredients
  

  • 1 Tbs. coconut oil
  • 1 inch piece fresh ginger peeled and grated
  • 1 tsp. curry powder
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground coriander
  • 1/2 tsp. Turmeric
  • 1 ½ cups coconut milk
  • 15- oz. cooked chickpeas drained and rinsed (if buying pre-cooked, please try to source a
  • carton vs. a can)
  • 2 small red bell peppers seeded and thinly sliced
  • ½ cup chopped broccoli
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • ½ cup spinach
  • 1/4 cup chopped fresh cilantro plus more for serving
  • 1 cup germinated brown rice

Instructions
 

  • In a medium saucepan heat coconut oil. Add ginger, curry powder, cinnamon, coriander, and turmeric and cook for 2 minutes stirring constantly until fragrant.
  • Add coconut milk and whisk vigorously to incorporate.
  • Add chickpeas, bell peppers, and broccoli and simmer for 10 minutes.
  • Taste and season with salt and pepper to taste.
  • When ready to serve add spinach and cilantro and toss to incorporate.
  • Serve over germinated brown rice.
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